In the past six decades, a number of epidemiological studies have shown a clear association between certain dietary fatty acids and the risk of cardiovascular disease. A 2% increase in energy intake from partially hydrogenated fats or trans fatty acids is associated with a 23% increase in the incidence of cardiovascular heart disease. Replacement of saturated or cis unsaturated fatty acids with trans fatty acids has been shown to raise low-density lipoprotein (LDL) cholesterol concentrations, reduce high-density lipoprotein (HDL) cholesterol concentrations, and increase the total:HDL cholesterol ratio (Mensink et al., 2003, Mozaffarian et al., 2004). High blood levels of trans fatty acids have also been shown to have a more pronounced adverse effect on the lipid profile and other cardiovascular disease risk markers, and are more strongly associated with the incidence of cardiovascular heart disease than saturated fatty acids (SFA) (Willett, 2006, Mozaffarian and Clarke, 2009).
Keywords: MPOB PUBLICATIONS, NUTRITIONAL VALUES, PALM OIL, LVEGETABLE OILS, DIETARY